Gingerbread Chocolate Muffins SABI

Ingredients

250 g spelt flour
150 g dark chocolate
120 g powdered sugar
180 ml SABI Milk
100 g SABI butter
50 g granulated sugar
a handful hazelnuts
3 pcs eggs
1 tbsp cocoa
1 tbsp gingerbread spice
½ packet baking powder
1 tsp vanilla sugar

Procedure

Melt chocolate and SABI butter in a double boiler, then mix well and let cool. In another bowl, whisk egg yolks with powdered sugar until creamy. Then add SABI milk. Sift flour with baking powder and cocoa into the mixture. Mix everything thoroughly to form a uniform batter.

Next, add the cooled chocolate with butter and mix well. Whisk egg whites with granulated sugar until stiff peaks form and gently fold into the cocoa batter with a spatula. Finally, add chopped and toasted hazelnuts.

Pour the batter into muffin molds and bake in a preheated oven at 170°C for about 20 to 25 minutes. Baking time depends on muffin size. Smaller ones bake shorter.